Monday, 19 May 2014

GULAB JAMUN

So it was one such day that nothing went right for me. when i came home about to burst into tears, my mom took this out of fridge and gave me.For just a moment i was'nt aware of anything else. There started my love for this sweet. I dono whether it was my mom's love which added an extra flavour to this sweet that i dont like to eat ones made in sweet shops.For the happy ending those tears fail to come..Now for the recipe..:)



THINGS YOU NEED

PLAIN KOYA (UNSWEETENED)-200GM
PLAIN FLOUR(MAIDA)-200GM
SAFFRON-FEW STRANDS
CARDAMOM(POWDERED)-HALF TSP
BAKING SODA-1TSP
SUGAR-800 GM
WATER( FOR THE SUGAR SYRUP- UPTO THE LEVEL THE SUGAR JUST GETS IMMERSED AND 1 CM ABOVE IT)

METHOD


  • TAKE A VESSEL AND KNEAD TOGETHER KOYA,MAIDA,BAKING SODA TILL A SMOOTH AND PLIABLE DOUGH IS FORMED.ADD MILK IF DOUGH IS TOO FIRM.
  • KEEP ASIDE FOR 10-15 MINS.
  • MEANWHILE TAKE A HEAVY BOTTOM VESSEL.ADD SUGAR AND WATER AS MENTIONED.
  • SWITCH ON THE FLAME.KEEP STIRRING UNTIL THE SUGAR DISSOLVES.
  • ADD CARDAMOM POWDER AND SAFFRON TO IT.
  • KEEP IN A MEDIUM FLAME AND COOK TILL IT GETS A SINGLE STRAND CONSISTENCY. 
  • NOW SWITCH OFF THE FLAME AND KEEP ASIDE.
  • NOW KNEAD THE DOUGH ONCE AGAIN.
  • MAKE EVEN SIZE SMALL BALLS OUT OF IT.
  • DEEP FRY ON A MEDIUM FLAME TILL IT GETS A BROWN COLOUR.
  • IT WILL TAKE ABOUT 7-8 MINS.
  • AFTER COOKING ALL THE BALLS PUT INSIDE THE SYRUP.
  • LET IT SOAK OVERNIGHT IN FRIDGE
  • SERVE CHILLED/WARM.
NOTES
  • DO NOT FRY IN HIGH FLAME BECAUSE THE INSIDES WONT GET COOKED AND WILL TURN STONY HARD.
  • KNEAD THE DOUGH FOR ATLEAST 15 MINS.
  • DO NOT PUT THE BALLS AFTER FRYING IMMEDIETLY INTO THE SYRUP BECAUSE IT WILL CRACK AND BECOMES SOGGY.
  • U CAN OMIT CARDOMOM POWDER AND ADD ROSE WATER FEW DROPS IF U LIKE THE FLAVOUR.